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4 servings
suggest servings
| 2 | teaspoons | peppercorns | cracked |
| 2 | pounds | beef, flank steak | |
| 1/4 | cup | butter, unsalted | |
| 1/4 | cup | brandy | |
| 1/4 | cup | cream |
Rub each side of beef with 1 teaspoon peppercorns pat or pound lightly to set coating.
Deeply heat butter in a skillet, over a moderate flame.
Add beef and sauté for 4 minutes per side Remove from pan to a carving board slice, across the grain into thin stir.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 14.0g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 133mg | 6% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 50.0g | 99% |
| Vitamin A | 9% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Few dishes have origins so embroiled in controversy as Caesar salad. The most widely accepted tale is that...
very very delicious, the dough is almost like cake batter. Quite possibly the best sugar cookie I have ever eaten.
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